Shredded Pumpkin Pie

Fresh pumpkin is a star of this easy and delicious recipe. An excellent option for those few of us who do not enjoy traditional pumpkin pie.

Shredded Pumpkin Pie

Fresh pumpkin is a star of this easy and delicious recipe. An excellent option for those few who do not enjoy the traditional pumpkin pie.
Prep Time30 mins
Cook Time40 mins
Course: Dessert
Cuisine: American, European
Keyword: dessert, Pie, Pumpkin, Pumpkin pie, Sweets, Thanksgiving
Servings: 12 people
Cost: $12

Ingredients

  • 2 pounds Fresh pumpkin Peeled, shredded
  • 1 Lemon Juice
  • 1 tbsp Orange zest
  • 1 tbsp Vanilla extract
  • 1 tbsp Pumpkin spice mix Ground cinnamon, nutmeg, ginger, cloves
  • 2 Eggs Beaten
  • 2 cups Flour All purpose
  • 2 cups Farina Cream of Wheat is my brand of choice
  • 1 cup Sugar I use raw
  • 1 tsp Kosher salt
  • 3 sticks Butter Unsalted, chilled, and diced

Instructions

  • Grate pumpkin on the medium sized grater or in the food processor. Transfer to a large bowl.
  • Add juice of 1 lemon, 1 tbsp of pumpkin spice, 1 tbsp of vanilla, 1/2 cup of sugar, and eggs. Combine.
  • In a separate bowl, mix flour, farina, 1/2 cup of sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
  • Divide flour mixture into 3 parts.
  • Butter and flour a 9×13 inch baking pan.
  • Place one part of flour mixture on the bottom of the pan, do not press.
  • Add a layer of the pumpkin mixture, approximately half.
  • Add the second part of the flour mixture.
  • Top with the rest of pumpkin. Gently sprinkle the remainder of flour/butter mixture.
  • Place pan in the preheated oven at 350°F for approximately 40 minutes.
  • To check if the pie is done, take a toothpick and insert it into the center of the cake. If it comes out clean, or with a few moist crumb, this pie is done. Otherwise, you are going to need to add more baking time.
  • Once fully baked, let it cool to room temperature before serving.
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